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Tips for the perfect prime rib

Nov./Dec. 2013 California Bountiful magazine



For such an impressive presentation and flavor, rib roasts are easy to prepare. Here are a few tips for great success: Take the roast out of the refrigerator about two hours before cooking to allow it to come to room temperature. Allow about 20 minutes of resting time before carving and serving. The roast will continue cooking as it rests, so remove it from the oven when the thermometer registers five degrees below the desired doneness. Overcooking causes dryness.

Roasting times are approximate because the size, shape, cut and amount of fat and bone all affect roasting. The best way to test doneness is with a meat thermometer. If a roast is refrigerated, add about two to three minutes per pound to the roasting time. Cook the roast on a rack, fat-side-up. As it cooks, the fat will baste the meat. Temperatures listed on the chart are serving temperatures.

Remember: If you're cooking a boneless roast, allow about 1/2 pound per person. For bone-in roasts, allow 3/4 pound per person—or one rib.

Estimated cooking times for prime rib

Desired result Approx. roasting time
(minutes per pound in 300-degree oven)
Meat thermometer reading
 

Standing rib
5- to 8-pound roast

Boneless rib
4- to 6-pound roast
 
Rare 17-19 25-27 120-125 degrees
Medium-rare 20-22 28-30  130-140 degrees
Medium 23-25 31-33 145-150 degrees
Well-done 27-30 34-38 155-165 degrees

 

See related story, The Farmer and the Foodie: Prime time for celebrating.


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